Fish & Shellfish - 8 hr

Fish & Shellfish - 8 hr

Number of Persons
Scheduling for
Dates
Fri 06.11.2020, 09:00 - 17:00
1 Day
€ 340,00
Book
Description
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.

November 6, 2020 at 9:00 am
Rainbow-coated turbot fillet, cauliflower mousseline, caper & lemon sauce - Sea scallops, endive texture duet, citrus butter, mantle jus - Fillet of red mullet with potato scales, briny jus, parsnip two ways and jasmine infusion - Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander.

Useful information:
- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
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